In the cold winter, nature rarely spoils us with fine days, and they are too short. I really want to please myself and my loved ones with some “delicious food” on long evenings! But so that preparing the delicacy is not too troublesome. And the “Bombochki” pies are just a godsend in this sense.

Features of the dish

The name of these increasingly common pies corresponds to their shape and, of course, their mind-blowing taste and aroma. Thanks to the garlic and various herbs included in their filling, the pies have an extremely attractive smell.

This is simply an irreplaceable dish for breakfast, a wonderful snack for any occasion, especially on a picnic or while traveling. The pies are delicious both hot and cold.

And if you always have ready-made dough for such pies in the refrigerator, then the sudden arrival of guests will never take you by surprise. After all, any filling is suitable for “Bombs”, and you can prepare this wonderful dish quite quickly. Well, it’s time to talk about “Bombs” in more detail and more specifically. And you need to start the story with a test.

Types of dough for “Bombs”

Such pies can be made from either choux pastry or regular and puff pastry.

Yeast dough recipe

This dough is prepared from water, milk, mineral water or kefir. Although it comes out differently from different ingredients, it will always be delicious. It is better to warm the milk a little. You will need half a liter of it. In addition, you need 50 g of fresh yeast, 2 eggs, a little less than half a glass of sunflower oil, a little salt and sugar.

Cooking technology:

• Yeast is diluted with milk and sugar dissolved in it.
• When they begin to foam, add some flour to the mixture and let the dough rise well, placing it in a warm place. You also need to cover the container with the dough with a lid or napkin.
• Then the remaining flour, eggs and half the butter are added to the dough. The remaining oil will be needed to prevent the dough from sticking to your hands when kneading.
• To make it airy and light, the dough should be allowed to rise 2-3 times, each time beating it after rising.

If the pies will be baked in the oven and not fried in a frying pan, then their appearance is important. To prevent the top from cracking and to be shiny, it should be greased with beaten yolk. You can do this not before baking the pies, but a little later, removing them from the oven in the middle of the process.

To make the crust matte, the top is lubricated in the same way either with sweetened water or with yolk with sugar and milk. To ensure that the pies are crispy, they are placed in a hot oven. And if you want to achieve both a shiny top and a crispy effect in the pies, then they are greased with yolk before baking in the oven, and after the finished product is removed from the oven, the top is greased with sweet water. To do this, dissolve a teaspoon of sugar in 3 teaspoons of liquid.

Choux yeast-free dough

The yeast base of Bombochki pies is prepared as follows:

• bring a glass of water with 4 tablespoons of sunflower oil, a teaspoon of salt and sugar to a boil;
• pour 2 cups of flour into this mixture, stir;
• let the dough cool;
• then gradually add 1.5 cups of flour and stir.

Water can be replaced with a glass of low-fat kefir, yogurt or whey. You can also add a couple of tablespoons of bran to the recipe.

“Bombochki” pies without eggs and yeast (video)

Types of fillings

The good thing about Bombochki pies is that you can choose a wide variety of fillings for them.

1. Tomatoes with hard grated cheese.
2. Tomatoes with cottage cheese or feta cheese.
3. You can also add green onions with a boiled egg, fresh or sauerkraut to the tomatoes.
4. The same tomatoes are served with fried sausage or boiled sausage and a boiled egg.
5. You can combine tomatoes with minced meat, diced boiled or smoked chicken breast.
6. A variety of meat fillings are also good on their own with herbs, garlic, grated cheese or a boiled egg. This is especially suitable in winter when there are no tomatoes.
7. Champignons are also good for such an appetizer, with or without tomatoes. They are prepared like this:

• the stems are cut off from the mushrooms;
• they are baked in the oven;
• Allow excess juice to drain and then add to pies.

The tomatoes for the filling are not too large or fleshy, but dense.

Technology for making “Bombochki” pies

Usually they start preparing these pies by kneading the dough. When the dough is ready, start filling. The sequence of preparing “Bombs” using the example of the most common curd filling for them is as follows:

1. An egg, garlic squeezed through a press, and finely chopped herbs: cilantro, dill or parsley are added to the cottage cheese.
2. Everything is mixed and salted to taste.
3. Tomatoes are cut into circles, usually 5 of them are obtained from an average tomato.
4. The dough is divided into 2 parts, each of which is rolled out into a thin round layer.
5. Tomato circles are placed on one of the parts at a distance of 3 cm.
6. The curd mixture is spread on them.
7. All this is covered with a second layer of dough and pressed tightly, and then rolled with a rolling pin.
8. Using a glass, cut out circles with a diameter a couple of centimeters larger than a tomato slice.
9. The edges of each pie are tightly connected and made into a fringe or wrapped like dumplings.
10. Then the pies are fried on both sides until golden brown or baked in the oven.
11. Place the finished “Bombs” on napkins to blot off excess oil.

Submission rules

The pies are served warm or cold; they are delicious in any form. You can combine them with broth or tea. To make the pies look festive and stay fresh longer, they can be placed on a beautiful dish, covered with openwork napkins or a bright towel. Before serving, “Bombs” can be sprinkled with herbs.

There are several ways to serve these pies in an original way.

• Flower pies. In this case, the seven “Bombs” will be petals that are fastened together before baking. Place mashed potatoes in the middle, formed into a ball. You can put an olive cut into slices or red bell pepper in the form of sun rays on it. The potato filling must be firmly attached to all pies. This flower is baked in the oven.
• For children, an interesting variation could be turtle pie. 4 legs, a tail and a head are made from the dough. The eyes could be peas or something else. And on the “shell” curly hexagons or circles are squeezed out, using baker’s cutters for this. The “bomb turtle” is then baked in the oven.

“Bombochki” pies made from choux pastry with kefir (video)

Wonderful pies with a variety of fillings will be the highlight of your table. They are fragrant and tasty. They are easy to prepare. And they are appropriate at any time of the year.

“Bombs” with tomato and cheese are original and very tasty pies that won’t take much time to prepare. You can do them in different ways. Some people use unleavened dough, while others use yeast dough. In any case, they are prepared according to the same principle.

Yeast pies “Bombochki” with tomatoes and cheese: recipe

If you want to make the most satisfying pies, we suggest using a yeast base. Thanks to this test, you will get very fluffy and delicate products that will definitely please everyone in your household.

What products do you need to purchase to make “Bombochki” pies with tomatoes and cheese? The recipe for the products mentioned requires the use of:

• yeast in granules - 1 dessert spoon;
• snow-white flour - about 700-900 g;
• beet sugar - 2 dessert spoons;
• chicken eggs - 1 pc.;
• table salt - a large pinch;
• warm milk - 1 cup;
• drinking water - 1 glass;
• fresh fleshy tomatoes - 2-3 pcs.;
• feta cheese (soft salty cheese) - approximately 150 g;
• fresh herbs (dill, parsley) - a bunch.

Making yeast dough

“Bombs” with tomatoes and cheese in the oven are best baked from yeast dough. If you use a fresh base for such products, they will turn out tough and not very tasty.

So, to knead the dough, warm milk and water are combined in one bowl, and then beet sugar is dissolved in them. After this, granulated yeast is added to the products and left alone for ¼ hour.

After mixing the ingredients, add a chicken egg, salt and white flour. As a result of long kneading, you should get a homogeneous and soft dough, which should be kept warm (under a towel and lid) for 90 minutes.

Preparing the filling (tomatoes and cheese)

“Bombs” with tomato and cheese are very easy to prepare. While the dough is resting, begin preparing the filling. The tomatoes are washed and cut into slices. As for the greens, they are finely chopped and combined with mashed cheese.

How to form pies and bake them in the oven?

Having flavored the suitable yeast dough with vegetable oil, it is rolled out into 2 large layers. After this, tomato slices are placed on one of them, leaving a distance of 3-4 cm.

Having covered each piece of tomato with a mixture of cheese and herbs, the base sheet is carefully covered with a second layer. Carefully pressing the free areas of the dough with your hands, cut out the filling using a bowl or bowl of suitable diameter.

After the described actions, the excess base is removed, leaving only “Bombs” on the table. They are carefully transferred to a baking sheet (grease with oil) and sent to the oven.

Such unusual products should be cooked at a temperature of 200 degrees for 38-42 minutes. During this period of time, the pies should be completely baked, become rosy and fluffy.

How to serve?

The finished “Bombs” with tomato and cheese are carefully removed from the baking sheet and placed on a wide plate. Such unusual products are served together with sweet tea or any other drink. By the way, some home-baking lovers prefer to eat tomato pies along with other hot dishes, using them instead of bread.

Making fried pies “Bombs” with tomatoes and cheese

We discussed above how to bake yeast pies in the oven at home. However, in most cases, such products are fried in a frying pan. This can be done using ordinary unleavened dough, which is kneaded in exactly the same way as for dumplings.

So how to implement the presented recipe? “Bombs” with tomatoes and cheese require the use of:

Making the dough and preparing the filling

To prepare this dish, you need to knead unleavened dough. Beat chicken eggs with a spoon or fork, and then add salt and drinking water to them. Gradually adding snow-white flour to the products, knead them until a thick base is obtained. A ball is formed from it and placed in a plastic bag. The dough is kept in this form for half an hour. At this time, begin preparing the filling.

Fresh and fleshy tomatoes are thoroughly washed and chopped into 1 cm thick slices. After this, hard cheese and garlic cloves are grated on a small grater. Subsequently, finely chopped dill is added to them and mixed thoroughly.

How to shape products and fry them in a frying pan?

There is nothing complicated in forming “Bombochki” pies. The unleavened dough is divided in half and rolled out into two layers. Tomato slices are placed on one of them. Moreover, they do this at a distance of 3-4 cm (from the edges and from each other). Next, all the tomatoes are covered with a layer consisting of cheese, garlic and herbs.

After carrying out the described actions, the filling is covered with a second layer of base and the free spaces are pressed well. Finally, all tomatoes are cut out from a common base using a cup of the appropriate diameter.

How to fry “Bombs” with tomato and cheese? To do this, use a very hot frying pan. Oil is poured into it, and then semi-finished products are laid out one by one. They are fried exactly the same as regular pies.

As soon as the bottom side of the products is browned, turn them over using a fork or spatula.

After preparing one batch of pies, carefully remove it from the pan and place it on a plate. As for the remaining products, they are immediately dipped into hot oil and fried in the same way.

Serve delicious “Bombs” with tomato to the table

Pies fried in a frying pan differ from those baked in the oven in that they are fattier and higher in calories, and therefore very tasty. Most housewives prefer to cook just such products. By the way, for this you can use not only unleavened dough, but also yeast, kefir and other doughs.

It is advisable to serve fried “Bombochki” pies to the table hot along with a sweet drink.

If you suddenly suddenly want to cook something original, hearty and unusual, it’s time to pay attention to this recipe – tomato bombs. These delicious and aromatic pies can be served both hot and cold. Let's learn recipes for making tomato bombs.

Bombs with tomatoes and cheese

Ingredients:

For the test:

• flour – 3.5 tbsp;
• boiling water – 1 tbsp;
• granulated sugar – 1 teaspoon;
• salt – 1 teaspoon.

For filling:

• tomatoes – 5 pcs.;
• feta cheese – 200 g;
• garlic – 2 cloves;
• greenery;
• salt.

Preparation

Let's figure out how to make tomato bombs. Cut the tomatoes into slices. knead thoroughly with a fork, squeeze chopped garlic and herbs into it. Now let's move on to preparing the dough: stir sugar and salt in water, pour in vegetable oil, add flour and knead the dough thoroughly. Roll out half the dough into a large layer, lay out the tomato slices, filling and cover everything with a second layer of dough. Using a glass of a suitable diameter, carefully cut out the pies, carefully seal the edges of each cake and fry our pies on both sides in a large amount of hot vegetable oil.

Bombs with tomatoes in the oven

Ingredients:

• cherry tomatoes – 15 pcs.;
• Mozzarella cheese - 250 g;
• chicken egg – 1 pc.;
• Parmesan cheese - 60 g;
• basil – 1 bunch;
• garlic – 1 clove;
• olive oil – 4 tbsp. spoons;
• flour – 3 tbsp. spoons;
• sea ​​salt, ground pepper - to taste.

Preparation

We light the oven in advance and leave it to heat up to 190 degrees. Carefully remove the mozzarella from the packaging and, after draining all the liquid, place it open in the refrigerator overnight so that it dries a little.

Place the cherry tomatoes in a deep baking tray, add salt and pepper, sprinkle with olive oil and place in a preheated oven for 15–20 minutes. Peel the garlic, crush it and rub it thoroughly along with a pinch of salt with the flat side of a knife. Wash the basil leaves, dry them and tear them into pieces with your hands. Grate Parmesan and mozzarella on a coarse grater, add garlic, chopped basil, chicken egg and a little flour, mix everything.

Sprinkle the work surface with the remaining flour and form small balls from the cheese dough. Then roll them in flour and put them in the refrigerator for 10 minutes. After that, bake the cheese bombs with tomatoes in the oven for about 15 minutes and serve!

Bombs with cottage cheese and tomatoes

Ingredients:

For the test:

• flour – 3.5 tbsp;
• boiling water – 1 tbsp;
• vegetable oil – 4 tbsp. spoons;
• sugar – 1 teaspoon;
• salt – 1 teaspoon.

For filling:

• cottage cheese – 200 g;
• tomatoes – 5 pcs.;
• garlic;
• salt and herbs.

Preparation

Stir sugar and salt in water, add vegetable oil and pour in flour. Knead a soft, homogeneous dough and leave it to rest for 30 minutes. Cut the tomatoes into circles. with a fork and add a little salt. Squeeze the peeled garlic through a press, add to the cottage cheese along with the chopped garlic, knead greens and mix.

Next, roll out half the dough into a thin large layer and place the tomatoes on it at a short distance from each other. Then put the filling on top of the tomatoes and roll out the second layer of dough. Now carefully cover the first one with the filling and use a glass of suitable diameter to cut out the contours of each tomato circle on the bun. Fry bomb pies with tomatoes in a large amount of very hot vegetable oil on all sides. Next, place them on a paper towel and leave to absorb excess oil.

This dish is simply a miracle, both in appearance and in taste. When I read this recipe, I just caught fire. Easy, fast, affordable products and simply wonderful appearance. And all housewives will succeed 100%.

I will try to describe in great detail the entire process of making pies with tomatoes. Exactly the way I cook myself. Be sure to bookmark the recipe so you don’t lose it. In your spare time, be sure to try making pies with tomatoes - and the recipe will help you.

Recipe ingredients for Pies with Tomatoes

Name	Quantity	Unit
Flour	3.50	cup
Vegetable oil	4.00	tablespoon
Salt	1.00	tea spoon
Water	1.00	cup
Sugar	1.00	tea spoon
Fresh tomatoes	5.00	PC
Garlic	2.00	clove
Parsley	1.00	bunch
Cottage cheese	200.00	G

Cooking Pies with Tomatoes

Place a ladle with one glass of water on the fire and wait for the water to boil.

Mix boiling water, flour, a teaspoon of salt and sugar, and vegetable oil into a homogeneous dough. Leave the dough for about 30 minutes and start filling.

Peel the garlic, wash it and press it through a garlic press.

Wash the greens and chop finely.

Instead of cottage cheese, you can use feta cheese. If you have cottage cheese, add some salt to it. Mix feta cheese or cottage cheese with finely chopped herbs and crushed garlic.

Wash the tomatoes and cut them into circles.

Divide the dough into two equal parts.

Roll out the dough into two equal flat cakes.

Place chopped tomatoes on the flatbread at a distance of 3 cm from each other. Place cottage cheese or feta cheese with herbs and garlic on the tomatoes.

Carefully place another flatbread on top of the first filled tortilla. Use your fingers to mold the edges of the cakes and the space between the tomatoes.

Making tomato pies

This article will tell you how to make simple and delicious bomb pies with different fillings.

Such unusual “bomb” pies have won the hearts of many housewives and their households for their ease of preparation and incredibly tasty juicy filling wrapped in a thin layer of dough. The base for the pies is very similar to cheburek, but in fact the dish itself turns out to be many times tastier than chebureks due to the unusual combination of filling (which you can choose yourself).

“Bombs” are very tasty hot, freshly prepared, and even when cooled (even without heating). The dish turns out to be an excellent appetizer, picnic food, and treat for guests and family. The most popular filling is vegetable, combined with meat or cheese. Spices, garlic and herbs will add spice and piquancy to the filling. The vegetable juice will not “leak” outside the pie and will remain inside, the cheese will melt and mix with other ingredients.

You will need:

• Flour (high grade) – 750-850 g (look at the “viscosity” of the mass and elasticity). Choose flour that is more expensive, of good quality, and be sure to sift it.
• Boiling water – 240-250 ml. (the secret to making tasty and soft dough).
• Vodka- 1 glass (acts as a leavening agent)
• Sunflower oil - a few tbsp. (approximately 4-6 tbsp, you should use your preferred elasticity as a guide).
• Salt and sugar - 1-1.5 tsp. (no more, do it to your taste, you don’t have to add it at all, since the pies have more filling).

How to cook and fry:

• All ingredients (flour of the latter) are gradually poured into boiling water and kneaded by hand. This way the dough will be homogeneous.
• The dough must rest, 20 minutes is enough. This will help swell the fiber in the flour and make the dough denser.
• Divide the entire mass into two equal parts
• Then roll it out into a thin layer and start cooking by placing the filling on the dough layer (see filling options below).
• Place the thinly rolled out second half on top of the filling and cut out the pies with a glass (cup, mold, saucer). This is done according to the principle of forming dumplings, but the edges should not be wrapped, just leave them flattened.
• Place the pies in hot oil; it should either completely cover the pies or halfway (then turn the pies over).

How to form “Bombs”?

Bomb pies with sausage and cheese: recipe

Sausage combined with cheese is the simplest and most popular filling for bomb pies. You can use absolutely any sausage for the filling: cervelat, smoked, boiled. Cheese should be easy to melt, but if it is not available, even processed or smoked cheese will work. These ingredients can be supplemented with fresh herbs, garlic, spices, sauces (mayonnaise, ketchup, tartar, paprika and others).

How to do:

• Prepare special dough for “bombs” (see above).
• Roll out the first layer
• Carefully start adding the filling.
• First put the sausage circle
• Top sauce (if using), 1 tsp. (no more)
• Coarsely grate the cheese and mix it with chopped herbs (you can do without this).
• Place cheese (1 tsp each) on top of the sausage.
• Cover the top with a thin layer of rolled out dough.
• Cut out circles, flattening the edges
• Fry in plenty of oil until golden brown

Bomboks with sausage and cheese

Delicious bomb pies with tomatoes and cheese

The tomato filling is truly considered the most juicy and delicious. When frying the pies, the tomato retains its shape, but releases a large amount of juice, which complements the taste of the dough and cheese. At the same time, the cheese melts, becomes soft and leaves a pleasant creamy note in the mouth. You can use absolutely any cheese, even processed cheese and feta cheese. You can add piquancy to the filling with garlic and spicy spices, fresh herbs and green onions.

How to do:

• Roll out a layer of prepared dough (read how to make the dough above).
• Grate the cheese on a fine grater (the cheese should be crushed with a fork) in a separate plate.
• Finely chop the dill and add to the cheese, squeeze a couple of cloves of garlic into it. You can add salt and spices, mix everything thoroughly.
• Place a slice of tomato on the rolled out layer (cut into not very thin, but not overly thick slices, choose oblong and small fruits).
• Place a mound of cheese on top of the tomato, cover with dough, cut out “bombs” and fry in plenty of oil until golden brown.

Cheese bombs with tomatoes

Delicious bomb pies with tomatoes and minced meat

The filling for the “bombs” of tomatoes and minced meat will not only be satisfying, but also juicy and balanced. The meat goes well with the taste of tomatoes and together they will make your pies many times tastier than your usual pasties! For cooking, you can use any minced meat: chicken, turkey, pork, beef or a combination of them.

How to cook:

• While your dough is “resting” (read how to make it in the article above), you should prepare the minced meat.
• It is advisable to use fresh minced meat (0.5 kg for the amount of dough suggested in the recipe above).
• You can add 1 finely chopped onion to it (this is best done using a blender).
• Squeeze the garlic so that the minced meat has a spicy “note”
• Add salt and spices to taste (the ones you like best).
• If desired, it is also good to add chopped herbs, for example, young parsley.
• Place tomato slices on the rolled out sheet of dough and a spoonful of minced meat on top of each.
• Cover the filling with another layer of dough and cut out “bombs”, pinch the edges.
• Fry in plenty of oil until golden brown and brown.

IMPORTANT: Be careful when eating hot “bombs” with tomato and minced meat, as during frying a lot of juice is released, which heats up and can flow, burning you when you bite off a piece of the pie.

Meat bombs with tomatoes

Delicious bomb pies with tomatoes and sausage

This is also a very tasty and “budget” option for filling “bombs”, because sausage and tomato can be found in almost any refrigerator. Any sausage will be suitable for pies, but try not to cut it into too large pieces. You can add cheese, other vegetables, herbs, garlic, and spices to the filling if desired.

How to cook:

• Roll out a layer of pre-prepared dough (read how to prepare it in the article above).
• Arrange the sausage into circles, put spices, sauce, garlic or cheese (whatever you choose) on top and cover with a slice of tomato.
• Cover the filling with a layer of thinly rolled dough and use a glass to cut out “bombs”, which you then fry for a short time in hot oil (1 minute on each side).

Frying bombs in a frying pan

Bomb pies with potatoes and fried onions

The pies are called “bombs” for their neat little round shape and how brightly the taste of the filling is revealed in the mouth: the juice flows, a pleasant flavor combination is revealed (compared to the explosion of a bomb).

If you have stale mashed potatoes left in the refrigerator, it can also serve as a filling for “bombs” (or prepare fresh ones without milk). Fry lots of onions (you can add mushrooms or carrots) and mix with puree for a rich, soft filling.

How to cook:

• Roll out the dough prepared in advance (read how to prepare the dough above).
• Place potatoes with fried onions (be sure to add salt and spices) on a layer.
• Cover the filling with a second layer of dough and cut out circles.
• Fry the “bombs” in hot oil until a nice golden color.

“Bombs” with potatoes

Sweet bomb pies with cottage cheese

As an alternative to meat, cheese and vegetable “bombs”, you can make sweet pies with cottage cheese. While frying the pies, the cottage cheese will become very soft and melt a little. You can also add pieces of fresh or dried fruit if desired.

How to cook:

• Roll out a layer of prepared dough (read how to make it in the article above).
• Stir the cottage cheese with a fork, beat in 1 egg, pour in the preferred amount of sugar, vanillin (if the cottage cheese is loose, you can add a couple of spoons of sour cream).
• Cottage cheese goes well with raisins; squeeze out a handful of soaked raisins and add to the filling (you don’t have to add them).
• Spoon the filling onto the dough layer (the filling should not be liquid).
• Cover the top with a thin layer of dough and cut out circles, pressing the edges tightly. Fry in oil until golden brown.

Sweet “bombs”

Fried bomb pies with cottage cheese and tomatoes

Cottage cheese is an excellent substitute for hard cheese, which will be a good filling for “bomb” pies. It can be seasoned with garlic and spicy spices for an interesting and unusual taste. During the frying process, the cottage cheese will melt and become soft.

How to cook:

• Roll out a layer of prepared dough (read the article above on how to make dough into “bombs”).
• Mix the cottage cheese thoroughly with a fork, add garlic and chopped dill, salt and pepper.
• Place tomato slices on the rolled out dough and place a mound of cottage cheese on top with a spoon.
• Cover the filling with a layer of dough, cut out circles, pinching the edges tightly.
• Fry in hot oil until golden brown

“Bombs” with cottage cheese and tomato

Bomb pies in 15 minutes: a quick recipe

One of the main advantages of “bombs” is that they are quick to cook. The dough itself is prepared very simply: salt boiling water, add butter and vodka, gradually add flour and knead the dough with your hands. After it has “rested,” it is very easy to work with and form pies out of it. The filling for the “bombs” can be anything that is in the refrigerator: sausage, cutlets, meat, cheese, vegetables, cottage cheese.

Quick bombs:

• Knead the dough, roll it out
• Place slices of sausage (or pieces of boiled meat, raw minced meat).
• Cover with a slice of cheese
• Place 1 tsp on top. ketchup, herbs and a thin slice of tomato (pre-fried zucchini and eggplant are also suitable).
• Cover the filling with a thin layer of dough, form and fry the pies in hot oil.

Bomb pies: recipes for different fillings

Filling options:

• Mushroom. Fry the mushrooms with onions in advance, add salt, mix with cottage cheese and fresh herbs.
• Fresh. Salt a thin slice of zucchini, place a slice of tomato on top, squeeze out the garlic, cover with a slice of cheese.
• Smoked. Slice of smoked chicken fillet, top with a slice of pickled cucumber, a slice of fresh tomato, herbs and spices.
• Nourishing. A slice of ham, a piece of cheese, heaped fried onions, fresh herbs (optional).
• Sweet. Fruit or berry jam, cinnamon, fresh berries with sugar.
• Vegetarian. Fried spinach with onions (preferably use the white part of the leek, add spices to taste).
• Summer. Boiled egg, fried sorrel with spices (the egg can be chopped or cut into slices).

Video: “Bomb Pies”